Cheers all, was thinking the other day on how we use bronze fittings for its corrosion resistant properties in marine applications and it struck me that these same features and the heat transfer capacity of copper should ideally make it a great material for cooking...was thinking it should make a unique alternative to cast iron ovenware, without the fear of rusting if not closely looked after. What a great thing to use as a Dutch oven for bread, roasts or stews, or anything else ( on a weber or similar things seen attached to pushpits).
A cursory google scan showed nothing in the way of 'cast bronze' in the same way we think of cast iron, all I could find was what looked like 'spun' bronze as you would see in Indian restaurant serving-ware. There were also warnings that 'early' bronze alloys contained some small percentages of toxic things like arsenic etc which may slowly leach out into your food. In modern alloys, especially in what is now called 'bell-metal', this is no longer a problem...so long as Indian producers have brought themselves into the modern world.
So...can anyone add anything to this discussion, as I would love to add some interesting cookware to go with an elaborate 60's era Thai bronze cutlery set I have inherited (in never used condition!)...over to the ever-knowledgeable brains trust, with thanks in advance for any thoughts.
Greg
i think the main issue is that bronze is copper and tin, and contact with acidic ingredients will cause copper to leach into your food. copper is essential in small doses, but too much of it isn't good for you.
French chefs traditionally use copper saucepans (for sauces), so l don't any problem there.
The thermal conductivity would be great and the weight would be on par with cast iron ( just guessing there). The big thing would be priice. $500 for a pot?
No thank you.
Select to expand quotefishmonkey said..
i think the main issue is that bronze is copper and tin, and contact with acidic ingredients will cause copper to leach into your food. copper is essential in small doses, but too much of it isn't good for you.
I think it has zinc in it too. If bronze cookware was any good, we would all be using it.
Select to expand quotegarymalmgren said..
French chefs traditionally use copper saucepans (for sauces), so l don't any problem there.
i think you'll find that the cooking surface is usually lined with tin or steel.
